Chicken Barbecue Sauce
This tomato-based chicken barbecue sauce takes five minutes and one bowl. It was devised by Johan Zandin of Gothenburg, who combined nine ingredients from Europe, Asia and North America, including tandoori powder, teriyaki marinade and a crushed piri-piri chile. The peanut and walnut oils give the coating body and a nutty edge. It suits wings, drumsticks and breasts, and works on wheat- or soy-based meat alternatives too.
Instructions
Put all of the ingredients in a small mixing bowl and stir until the oils, sauces and spices are well combined and the mixture looks even.
If you want to use the sauce as a marinade, soak the chicken parts or the vegetarian meat alternative in it for half an hour to a few hours.
Otherwise, use a brush to spread a thick layer of the sauce over the chicken parts or meat alternative you have chosen.
Cook the chicken over a fire or charcoal, or in the oven. Brush on any leftover sauce while it cooks.
Make it personal.
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